Dosers (in the sense of metering out precise portions) are designed for busy cafes that fill the chamber at least halfway so the weight of the grinds is enough to fill each "wedge" properly. You'll hear vigorous "thwack thwack thwack" on the doser handles in more cafes these days as they switch to grinding to order, which is the only practical choice for home baristas. I owned a Rocky doserless and I've tried several other doserless grinders; to my surprise, I've come to prefer dosers because (a) I don't have to hold the portafilter while the grinder does its work if I don't want to, (b) I can thwack the handle to agitate the grinds a little more, resulting in less clumping and better distribution.
For me, the key to living with dosers in a home environment was improving the sweep efficiency:
Increase sweep efficiency by adding tape to the trailing edge of the Mazzer's doser vanes
With this sort of modification, practically all of what goes in comes out, giving me most of the advantages of doserless (no mess) with the added advantage of a "staging area" for grinds and potentially less clumping / better distribution. If I haven't convinced you to give Rocky's doser a second try, more radical surgery is described in
"I civilized my Rocky".
PS: Also see
Super Jolly doserless modification for a machinist's approach to the problem.